Chicken Romano

3 T. Italian-flavored dry bread crumbs

3 T. grated Pecorino-Romano cheese

1 lb. chicken cutlets

1 T. olive oil, divided

14-1/2 oz. can diced tomatoes, drained and 1/3 c. juice reserved

3 cloves garlic, pressed

2 T. Kalamata olives

1 t. balsamic vinegar

1/8 t. red pepper flakes

3 T. fresh basil, chopped

 

Combine bread crumbs and cheese in a shallow dish. Dredge chicken pieces in bread crumb mixture until coated on both sides. Heat oil in a large skillet over medium heat. Working in batches, add 2 chicken cutlets. Cook, turning once, for about 10 minutes, until golden on both sides and no longer pink in the center. Remove from skillet and keep warm. Add tomatoes, garlic, olives, vinegar, red pepper flakes and reserved tomato juice to skillet. Cook for 2 minutes, stirring occasionally, or until slightly thickened. Remove from heat and discard garlic. Stir in basil. To serve, spoon sauce over chicken. Serves 4.